Homemade Oatmeal Cream Pies

Name: Homemade Oatmeal Cream Pies
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 9 large sandwich cookies
Ingredients: 1 cup unsalted butter; ¾ cup firmly packed light brown sugar; ½ cup granulated sugar; 2 large eggs; 1 teaspoon pure vanilla extract; 1 ½ cups all-purpose flour; 1 teaspoon baking soda; 1 teaspoon ground cinnamon; ½ teaspoon salt; 3 cups quick or old fashioned oats; ¾ cup unsalted butter; 2 ½ cups confectioners' sugar; 1 teaspoon pure vanilla extract; 1 tablespoon milk or half and half

User Reviews

4.5

4,677 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
35 mins
Servings
9 large sandwich cookies
Course
Dessert

Homemade Oatmeal Cream Pies

Iris Warren

Report

Soft and chewy oatmeal cookies are sandwiched together with delicious vanilla buttercream to create the perfect dessert. Forget Little Debbie; fresh, homemade oatmeal cream pies are where it’s at.

Share:

I Made This!

3,507 people made this

Print

935 people printed this

Save this

2,806 people saved this

Ingredients

Servings

For the Cookies

1 cup unsalted butter softened
¾ cup firmly packed light brown sugar
½ cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
1 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon salt
3 cups quick or old fashioned oats

For the Cream Filling

¾ cup unsalted butter softened
2 ½ cups confectioners' sugar sifted
1 teaspoon pure vanilla extract
1 tablespoon milk or half and half

Add Ingredients to Shopping List

Recommended Tools for this Recipe

Instructions

Preheat oven to 350°F. Line cookie sheets with parchment paper.
In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, cream together butter and sugars until light and fluffy, about 3 minutes. Add in eggs and vanilla and mix until combined.
In a medium bowl, whisk together the flour, baking soda, cinnamon and salt. Slowly add the flour mixture to the wet ingredients, mixing until just combined. Add in oats and mix until incorporated.
To make large cookies, use a large cookie scoop (about 3 tablespoons) to drop dough onto prepared cookie sheets. Bake in preheated oven for 13-15 minutes or until golden brown. To make small cookies, use a medium cookie scoop (about 1.5 tablespoons) of dough per cookie and bake for 10-12 minutes.
Allow cookies to sit on cookie sheets for about 5 minutes before removing them to a wire rack to cool completely. Once cookies have cooled completely, prepare the cream filling.

Prepare the Cream Filling:

In the bowl of a stand mixer fitted with the paddle attachment, beat butter on medium-high speed for about 5 minutes. This process will lighten the color of the butter and ensure you buttercream in extra fluffy.
Turn the speed down to low and gradually add in the powdered sugar. Continue mixing on low speed until the powdered sugar is completely incorporated. Add in vanilla extract and milk and mix until combined.
Turn mixer back up to medium-high speed and beat the mixture for an additional 3-5 minutes. If needed, add in a little more milk or half-and-half 1 teaspoon at a time until you reach the consistency you desire.
To assemble the cookies, pipe or spread the cream filling on the flat side of half of the cookies and put the remaining cookies on top.

Notes

Homemade oatmeal cream pies can be stored in an airtight container within the refrigerator for up to 3 days or wrapped in plastic wrap and frozen in a zip-top bag or airtight container for up to 1 month. Allow to come to room temperature before serving.
Recipe will yield 9 large sandwich cookies or 18 small sandwich cookies.